MYCOLOGICAL EVALUATION OF CHEMICALLY-TREATED UNSHELLED PEANUTS

In the present work, the effect of propionic acid (ammonium salt) at 3 000 mg/kg of unshelled peanuts (PA1) and at 5000 mg/kg (PA2), grapefru it seed extract at 5000 mg/kg (GF1) and 10 000 mg/kg (GF2), sodium ort hophenylphenate at 2500 mg/kg (SOP1) and at 5000 mg/kg (SOP2) and thia bendazole at 1000 mg/kg (TBZ1) and at 5000 mg/kg (TBZ2) was studied fo r controlling total and potentially aflatoxigenic fungi in unshelled p eanuts (UP). Samples of sound mature UP were moistened by adding water and kept refrigerated till they reached ca 16% moisture. The samples were then sprayed with the chemical solutions and incubated at 30 +/- 2 degrees C for 28 days. Control samples were sprayed with water. An e valuation of total and aflatoxigenic fungi was made, in pods of UP and in kernels obtained aseptically, before and at 7, 14, 21 and 28 days of incubation, by serial dilution in culture media Dichloran Rose Beng al Chloramphenicol (total fungi count) and in Aspergillus flavus paras iticus Agar (potentially aflatoxigenic count). In relation to the peri od and conditions of this experiment the overall best treatment was PA 2, when the lowest average value of total and aflatoxigenic fungi were obtained in UP and were maintained in its kernels. Although SOP2 trea tment could control fungal contamination in pods, it was not effective in controlling contamination through the kernels. The other treatment s were ineffective.